All Fork and No Plate (Makes Jack a Fully Boy)
Author: 
 
Ingredients
Adapted from Anne Burrell
  • olive oil
  • 1 large onion, diced
  • salt
  • 2 cloves garlic, minced
  • pinch crushed red pepper
  • 1½ lbs of your favorite ball meat (i chose a blend of beef, pork and veal)
  • 2 large eggs
  • 1 cup parmesan cheese, grated
  • 1 cup quick oats
  • ¼ - ½ cup lager
  • your favorite marinara sauce
Instructions
  1. Preheat a large skillet with olive oil. Add onions, season liberally with salt. Cook for about five minutes or until the onions are translucent and smell good. Stir in garlic and crushed red pepper. Cook for another two minutes. Remove from heat and let cool.
  2. In a big mixing bowl, dump your meat, eggs, parmesan and oatmeal. Mix it up with your hands (there is no other way). Add in the onion mixture and season well with salt. Finally, add in the lager, a tablespoon at the time until the meat is a wet, smooth texture.
  3. Turn the heat on the skillet again and add more olive oil. Form a patty with mixture and cook it. Taste it to test. Add more salt if needed.
  4. Preheat oven to 350°F.
  5. Form meat into balls and brown in the skillet. This may take a few batches. Remove to a baking dish. Cook for 15 minutes. Serve with sauce.
Recipe by HoboTrashcan at http://www.hobotrashcan.com/2015/10/22/bacon-and-legs-the-dining-shining-inspired-recipe/